Raw Spicy Tuna and Curry Miso Nori Rolls

By Chef: Alex Malinsky
Posted: January 1, 2012

 Difficulty/Moderate

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Try this raw vegan nori recipe that utilizes grapefruit segments to add texture and the look of spicy tuna as well as parsnip rice that will have your guests wanting more!

Ingredients

Rice

  • 5-6 large parsnips (chopped)
  • Juice of 1 lemon
  • 1 tsp. coconut vinegar or apple cider
  • 2 tbs. cashew butter
  • 1 tbs. nama shoyu or coconut aminos
  • Sea Salt to taste

Spicy «Tuna»

  • 1 peeled grapefruit (segments only)
  • cayenne pepper (as hot as you like it)
  • 1 tbs. dulse flakes
  • Dash of Sea Salt

Filling

  • Julienne orange bell pepper
  • Julienne cucumber
  • Julienne avocado

Curry Miso Sauce

  • 2 tbs. cashew butter or almond
  • 1 tbs. miso
  • 1/4 cup spring water
  • 1-2 tsp. curry powder

Raw Nori Sheets

  • Garnish
  • Micro greens
  • Hemp Seeds

Instructions

Rice
Prepare the rice by adding the chopped parsnips into a food processor. Process until rice like. Mix the rest of the rice ingredients until well combined.

Spicy «Tuna»
Marinate the grapefruit segments in the hot pepper, dulse flakes and sea salt. About 1 hour.

Curry Miso
Combine all ingredients in a mini blender till well mixed.

Assembly
Put a sheet of raw nori on a clean surface. Spread the Parsnip rice mixture on top. Add a couple slivers of avocado, bell pepper and avocado. Season with a little sea salt. Roll tightly. Let rest 5 minutes until cutting. Once rested cut with a serrated or very sharp knife. Top some of the nori rolls with the curry miso sauce and some with the «spicy» tuna. Garnish with micro greens and hemp seeds. Enjoy!